for family meals :
recipe was sent to me by Shirley Cline.
was a great inspiration to me when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risottos over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
Shirley. You will always be remembered. I learnt a great
deal from you.
had this salad at Brennan's in New Orleans. It's sure
cups sifted flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
2 cups sugar
1 1/2 cups canola oil
2 cups finely grated carrots
1 (8 1/2 oz.) can crushed pineapple (drained)
1/2 cup chopped nuts (your choice)
3 1/2 oz. flaked coconut (optional)
1/2 cup butter (1/4 lb.)
1 (8 oz.) package of cream cheese
1 tsp. vanilla
2 cups confectioners' sugar
a sifter, sift together the flour, baking powder,
baking soda, salt and cinnamon. Add sugar, oil and
eggs. Mix well. Add carrots, pineapple, nuts and coconut;
into three 9" round layer cake pans that have
been greased and floured. Bake in a moderate oven
(350º) for 35 - 40 minutes. Remove from the oven,
cool a few minutes in the pans. Then, turn out on
wire rack and cool thoroughly.
can be put into a large pan (11 x 16 x 3) that has
also been greased and floured, even if you use nonstick.
Bake at the same degree for 40 minutes. Check with
toothpick. If not done, let go another 5 minutes.
Mix all ingredients well and spread over cake.